These delicate, crispy, buttery Lace Cookies have been in our family for years. Ready in under 30 minutes and perfect for a tea, brunch, shower or dessert.
Many moons ago, our family tried these crispy buttery lace cookies at a brunch hosted by our cousins. We immediately knew the recipe was a keeper. It turns out the recipe was from our aunt/great aunt who had been making them for many previous moons. We searched the internet for the author to no avail. We’d be happy to give credit where credit is due. It’s a great recipe. And so easy and quick – about 22 minutes from start to finish.
The only tweaks we made – and this is optional – is to add some lemon or orange zest for a fresh flavor boost to this delicate cookie. We often make half ‘as is’ and half with zest.
These are the exact kind of cookies you would find at a tea, shower or brunch. But don’t get us wrong, these lace cookies also hit the spot with a cold glass of milk in front of the TV. They are pretty addictive, but light as cookies go.
Tailor To Your Taste
- Drizzle melted semi-sweet chocolate on the cookies.
- Add a few drops of almond extract if you like.
- Add lemon or orange zest to the batter.
Make Ahead Lace Cookies
- Cookies can be made ahead, cooled and stored in an airtight container for a week or frozen for a month or two.
Crispy Buttery Lace Cookies Recipe
- 1 tbsp flour
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup melted butter
- 3/4 cup sugar
- 1 cup rolled oats
- 1 egg, lightly beaten
- 1 tsp vanilla
- 1 cup thinly sliced almonds (or walnuts or pecans)
- 1-2 teaspoons lemon or orange zest (optional)
- drizzle of dark or semi sweet melted chocolate
- Preheat the oven to 325F.
- ROAST ALMONDS: (Optional but worth it in our opinion) Roast the almonds by dry-toasting them in a small pan over medium heat for about 4-5 minutes. Shake the pan often to brown evenly and to make sure they don't burn.
- MIX BATTER. Combine flour, salt and baking powder in a small bowl. Set aside. In a medium bowl, mix by hand the melted butter, sugar and oats. Add beaten egg and vanilla. Stir in dry ingredients and almonds (and lemon or orange zest if using), just until combined.
- BAKE COOKIES: Line baking sheet with parchment paper. Drop teaspoons of batter 3 inches apart (cookies will spread a lot). Flatten slightly. Bake for 12-14 minutes or until golden brown. Remove from oven. Cool completely. Drizzle with melted chocolate if desired (if you do, let it harden on counter or in fridge before you store them). Note 1
- Make ahead: Store in an airtight container for 5-7 on the counter. May be frozen in airtight container or ziploc bags for 1-2 months.
This recipe was originally published in August 2016.
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